Shin-of-Beef Soup

Ingredients

• six pounds of the shin of beef
• three onions
• one turnip
• one carrot
• half a cupful of rice
• six potatoes
• one quart of finely shred cabbage
• salt
• pepper
• seven quarts of cold water

Method

1. 1

   Crack the shin-bone, wash it, and place it in a soup-kettle over a slow fire for twenty minutes.

2. 2

   Add sliced onions and cook for ten minutes.

3. 3

   Add cold water, bring to boiling, skim, and simmer for two hours.

4. 4

   Add carrot, turnip, and cabbage, then simmer for two hours more.

5. 5

   Finally, add rice, potatoes, salt, and pepper, and cook for one hour before serving.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 60. The excerpt below is the record exactly as published.

Shin-of-Beef Soup. The ingredients are six pounds of the shin of beef, three onions, one turnip, one carrot, half a cupful of rice, six potatoes, a few leaves of celery, one quart of finely shred cabbage, salt, pepper, seven quarts of cold water

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